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Sunday, June 19, 2016

Saar means extract. Saar is a very tasty extract of the key ingredients. Roti and Rice is the main diet of Mahrashrian people and to accompany it, various liquid curries like Varan, Aamti, Kaalvan, Kalan / Kadhan, Saar etc. are made. It is made from local available ingredients. The consistency of these curries also varies from region to region. Raw Mango Saar known as Kairiche Saar (कैरीचं सार) in Marathi is popular in Konkan region of Mahrashtra. There are various methods of making this Saar, but amongst the various methods, two methods are popular i.e. one without Coconut milk and the other one is with Coconut as given here. This Saar can be served with plain Steamed Rice with a dollop of Ghee on it or can be served as an appetizer before / during the meals

3/4 tspn Cumin Seeds (Jeera)

1/4 tspn Asafoetida Powder

8-9 Curry Leaves

For Raw Mango Saar

Salt to taste

2 tbspns Sugar3-4 Green chillies (chopped or paste)1 cup Coconut Milk

For Garnishing:

Chopped Coriander leaves (Cilantro)

To Serve with:

Plain Steamed Rice

Method

Pressure cook 2 medium sized raw green Mangoes for 3 whistles. Remove the raw mangoes and peel it when it is warm. Scoop out the mango pulp and mash it. If the pulp is fibrous (has strings) then blend it into a smooth paste. Transfer the Raw Mango Pulp in a large mixing bowl. Add 5 cups water to it and mix well. Then add the Rice flour slurry into it. Mix well. Then add the Salt, Sugar and chopped Green Chillies. Set it aside.

Heat Ghee in a a pan. Add the Cumin Seeds and saute. Then add the Asafoetida and Curry Leaves. Then immediately add the green mango puree mixture into the pan. Heat the mixture till it gets a boil.

At the end add the Coconut milk and let it simmer for few minutes.Garnish it with chopped Coriander leaves and serve hot with steamed Rice.

Notes

1. From the tempering ingredients, you may substitute Ghee and Cumin Seeds with Oil and Mustard Seeds.

2. The quantity of Sugar may be adjusted according to the sourness of raw Mango.

3. Alternatively, you may prepare the tempering separately and pour it on the Saar.

Stepwise Pictures:

Sunday, June 12, 2016

Saar means extract. Saar is a very tasty extract of the key ingredients. Roti and Rice is the main diet of Mahrashrian people and to accompany it, various liquid curries like Varan, Aamti, Kaalvan, Kalan / Kadhan, Saar etc. are made. It is made from local available ingredients. The consistency of these curries also varies from region to region. Raw Mango Saar known as Kairiche Saar (कैरीचं सार) in Marathi is popular in Konkan region of Mahrashtra. There are various methods of making this Saar, but amongst the various methods, two methods are popular i.e. one with Coconut milk and the other one is without Coconut as given here. This Saar can be served with plain Steamed Rice with a dollop of Ghee on it or can be served as an appetizer before / during the meals

Servings: 2-3 Servings

Approx. Time: 20 mins (excluding pre-preparation)

Ingredients

For Tempering

1 tbspn Oil1/2 tspn Fenugreek Seeds (Methi)

1 tspn Mustard Seeds

1/4 tspn Asafoetida Powder1/2 tspn Turmeric Powder

8-9 Curry Leaves2-3 broken Red Chillies

For Raw Mango Saar

1/2 cup boiled Green Mango Pulp6 cups Water

Salt to taste

1/2 cup Jaggery

For Garnishing:

Chopped Coriander leaves (Cilantro)

To Serve with:

Plain Steamed Rice

Method

Pressure cook 2 medium sized raw green Mangoes for 3 whistles. Remove the raw mangoes and peel it when it is warm. Scoop out the mango pulp and mash it. If the pulp is fibrous (has strings) then blend it into a smooth paste.

Heat Oil in a a pan. Add the Fenugreek Seeds and saute till it becomes red in colour and starts releasing aroma. Then add then Mustard Seeds, Asafoetida, Turmeric Powder, Curry Leaves and broken Red chillies. Then immediately add the green mango puree and 6 cups Water. Heat the mixture till it gets a boil.

Thereafter add Salt to taste and Jaggery. Let it simmer for few minutes till the Jaggery is melted. At the end add Besan Slurry to adjust the consistency. (Optional)

Garnish it with chopped Coriander leaves and serve hot with steamed Rice.

Notes

1. From the tempering ingredients, you may substitute Oil and Mustard Seeds with Ghee and Cumin Seeds.

2. The quantity of Jaggery may be adjusted according to the sourness of raw Mango.

3. Alternatively, instead of tempering in the beginning, you may prepare the tempering separately and pour it on the Saar.

4. There is another method of making this by adding Coconut Milk.

Stepwise Pictures

Kheer is a very common sweet in Maharashtrian homes. Different types of Kheer are made on both auspicious as well as non-auspicious occasions.

Gavhale (also known as Valvat) means hand made pasta. Kheer from Gavhale (गव्हल्यांची खीर) is made during auspicious and festive occasions. During weddings / thread ceremony five types of kheers are made from five different pastas known as Gavhale (गव्हले), Maaltya (मालत्या), Fanole (फणोले) , Mohor (मोहोर) and Nakhole (नखोले). This Kheeris also offered to goddess Gauri as Naivedya.

This delicacy has become rare now a days as process of making Gavhale is very time consuming.

Take full fat Milk and transfer it to a thick bottomed pan. Bring it to boil and reduce it to some extent. Then take Ghee in a non stick pan. Heat it on medium flame and add the Gavhale. Stir fry it for a 5-6 minutes or till it turns pink in colour. Thereafter, add a cup of Water and allow it to cook. Gavhle will soak all the water.

Now add the reduced milk to the pan and bring it to boil. Then add the Sugar and stir. Simmer it for some time. At the end add Cardamom Powder, Nutmeg Powder and Saffron strands. Adjust the sweetness and spice flavors as per personal preference.

Garnish it with Pistachio flakes. Serve hot or chilled.

Notes

1. You may substitute Milk and Sugar with condensed milk to make it more rich.

2. A low fat version can be made by substitution of Sugar with Sugar Free and using low fat milk. 3. Generally nuts like Cashews, Almonds, Pistachios are not added in Kheer. However, you may add if it suits your taste.

About Me

I am complete foodie and love to indulge into variety of food items. I love trying out and learning different type of cuisines.
Whenever I get some time on hand, I just get into the kitchen and start experimenting.
I am CA and CS by profession but my real interest is in cooking. I sometimes feel like switching careers (I think I will end up doing that.. :) )
I regularly research about recipes on the Net and newspapers. I also watch lot of cookery shows for inspiration.
But I just trust my natural instincts when it comes to cooking.

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Welcome to the World of Traditional Maharashtrian Cuisine

India is a country with diverse traditions, culture and religions. This diversity is also found in our food. Each state has its unique and special food items. Going forward, our food choices are not just restricted to India. We have gone global when it comes to food as well!

Today, we start our day South Indian breakfast, say Idli Sambar or Upma, we then go on North Indian lunch consisting of Chole Bature, Paneer, Rajma, Pulao. We prefer Italian Pizza, Garlic bread or Pasta for evening snacks. However, while returning home, we still have the urge of eating our traditional home made food for dinner.

This blog features a collection of traditional Maharashtrian recipes. However this does not mean that I dont like non-maharashtrian cuisine. You will also find some new and innovative experimental recipes in this blog.

People feel that traditional recipes are difficult to cook. But trust me, the traditional recipes are not just simple to cook but have their own charm. Being a hardcore vegetarian, you will find only vegetarian recipes on this blog.